Start with a dark chocolate brownie mix (baked per package instructions), then add some canned chocolate frosting and real BRANDY ~ form into balls and dip in melted white bark (tinted orange) ~ decorate with a pretzel twist for the stem ~ and my very favorite SPRINKLE POP AUTUMN LEAF SPRINKLES. These were one of my contributions to #CHOCTOBERFEST 2018, where over 200 food bloggers have contributed recipes for Fall and Halloween chocolate goodies. There are button links below to visit SPRINKLE POP for their wonderful sprinkle selections, and also the Pinterest board for #CHOCTOBERFEST.
PUMPKIN BRANDY BROWNIE TRUFFLES
1 box dark chocolate brownie mix (my favorite is Ghiradelli), baked per package instructions
about 1/4 cup BRANDY
about 1/4 cup canned chocolate frosting (not whipped) ~ you may need more, but start with less
(1) 4+ squares white almond melting bark or about 2 oz. white or orange melting wafers (I always make more melted bark/wafers. Extra can be stored in the refrigerator to reheat in microwave to use as decorations another time.)
(2) yellow & red food coloring (not necessary if you have orange melting wafers)
(3) green or orange or chocolate decorator icing in tube
(4) small pretzel twists (broken into 3 pieces) or pretzel sticks (broken in half)
SPRINKLE POP AUTUMN LEAF SPRINKLES
Bake the brownie mix per package instructions. Let it cool about 5 minutes or so; then crumble it all into a large bowl. Mix in the brandy and canned frosting with your hands. Mash it all up until it sticks together really well when you roll it into balls in your hand (if you need to add more frosting and/or brandy, go ahead and do that but not too much because you don't want it too sticky.)
Line a baking sheet with wax or parchment paper. I used a small cookie scoop to make balls; and then rolled them tightly in the palm of my hand before setting onto the baking sheet. (You'll probably get 3-4 dozen.) Stick the pan of balls into the freezer for at least 20 minutes (could even be overnight, if you want) because it's much easier to dip them when they're frozen.
Melt the bark/melting wafers in the microwave (I do it for 1 minute; stir, then 30 sec. increments if necessary), and whisk in the food coloring if you're using white bark. You can either dip the balls by sticking a chopstick into the top and dipping the ball into the melted bark (letting the excess drip off), but that doesn't always work for me ~ or put the ball on top of a fork and gently lower the fork into the melted bark; raise it up and let the excess drip off. Then I slide the coated ball off back onto the waxed paper with a butter knife. You may or may not have time to draw some indentation lines on the pumpkin with a toothpick ~ depends how fast your melting bark hardens up.
Put the pretzel piece into the hole in the top. Use the tube of decorator icing to "glue" in the stem, and make a general leaf-ish shape around it. Put the leaf sprinkles onto the decorator frosting and lightly pat them down to set them.
You can set these into bon bon papers, if you want. They can even be frozen or refrigerated, in a Tupperware or Rubbermaid container. You should get 3-4 dozen truffles.